Recipe

Chicken Riggies

Utica-area inspired rigatoni with chicken, sweet peppers, and a creamy tomato sauce with a little cherry-pepper kick.

By Matt Campbell

•

4.8

A wide shallow bowl of chicken riggies with rigatoni pasta, tender chicken pieces, sweet peppers, and a creamy tomato sauce, set on a warm kitchen table with a simple linen napkin

Chicken riggies is one of those dishes that feels like it should require a red-checkered tablecloth and a 45-minute wait, but it actually plays really nice in a normal home kitchen. You get cozy carbs, juicy chicken, and a sauce that is creamy and tomato-y with just enough pepper heat to keep you awake.

This version is inspired by the Utica-area, New York classic: rigatoni tossed with chicken, sweet peppers, and cherry peppers in a rich tomato cream sauce. It is not fussy, it is not precious, and it absolutely rewards you for tasting as you go.

Measured ingredients for chicken riggies on a kitchen counter, including rigatoni, chicken, bell peppers, onions, garlic, canned tomatoes, cream, grated cheese, and a small bowl of sliced cherry peppers

Why It Works

Big flavor, low drama: Searing the chicken first builds browned bits that turn into instant depth once you deglaze.
Restaurant-style sauce at home: A quick simmer plus a splash of cream gives you that glossy, clingy texture without needing anything fancy.
Heat you can control: Cherry peppers bring the signature kick, but you decide how spicy it gets (and the jar you buy has opinions, too).
Perfect pasta texture: Finishing the rigatoni in the sauce with a little pasta water makes everything hug the noodles instead of sliding off.

Pairs Well With

Storage Tips

Refrigerate: Store cooled chicken riggies in an airtight container for up to 4 days.

Reheat: Warm in a skillet over medium-low with a splash of water, broth, or a little cream to loosen the sauce. Microwave works too, but stir halfway so the sauce heats evenly.

Freeze: You can freeze it for up to 2 months. Cream sauces can separate a bit after thawing, so reheat gently and whisk in a small splash of cream or a knob of butter to bring it back together.

Meal prep tip: If you are making it specifically to freeze, slightly undercook the pasta so it does not go soft when reheated.

Common Questions

What are chicken riggies?

Chicken riggies is a Utica-area Italian-American pasta dish made with rigatoni, chicken, sweet peppers, and cherry peppers in a tomato-based sauce that is often finished with cream. It is savory, a little spicy, and very sauce-forward.

Are cherry peppers the same as pepperoncini?

Not exactly. Pepperoncini are usually more tangy-mild and often longer and wrinkled. Cherry peppers are rounder and can be noticeably hotter depending on the jar. If you only have pepperoncini, use them and add a pinch of red pepper flakes to get closer.

How spicy is this recipe?

As written, it lands around medium, but jarred cherry peppers vary a lot by brand. If you are heat-cautious, start with 1/4 cup peppers and skip the brine, then add more at the end until it tastes right to you. For hot, use 1/2 cup peppers plus 2 to 3 tablespoons brine, or add a pinch of red pepper flakes.

Can I use chicken thighs?

Yes, and they are awesome here. Boneless skinless thighs stay extra juicy, but they may need an extra few minutes to finish cooking. Aim for 165°F (74°C) in the thickest piece.

Can I make it without cream?

You can. The dish will lean more like a spicy, peppery tomato ragu. To keep some richness, add a tablespoon of butter at the end and a little extra Parmesan.

What should I serve with chicken riggies?

Garlic bread or a crusty loaf is basically mandatory for sauce cleanup. A simple green salad with a sharp vinaigrette is a great counterbalance. And yes, extra napkins are part of the plan.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed skillet or Dutch oven (12-inch is ideal)
Large pot for pasta
Colander
Cutting board and sharp knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Instant-read thermometer (optional, but helpful)

I love recipes that feel like a local secret. Chicken riggies is exactly that energy: it is bold, a little chaotic, and somehow both cozy and exciting. The first time I made it, I underestimated how much those peppers and that creamy tomato sauce would make the whole kitchen smell like a neighborhood Italian place on a Friday night. Now it is one of my favorite “feed people and look impressive” dinners, even when I am wearing sweatpants and cleaning as I go.

Chicken Riggies

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6

Ingredients

Chicken and pasta

1 lb rigatoni
1 1/2 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
1 1/2 tsp kosher salt, plus more for pasta water
1 tsp black pepper
2 tbsp olive oil

Sauce

1 medium yellow onion, thinly sliced
2 bell peppers (red and or green), sliced into strips
4 cloves garlic, minced
2 tbsp tomato paste
1 tsp dried oregano
1/2 tsp smoked paprika (optional, but great)
1/2 cup dry white wine or chicken broth
1 (28 oz) can crushed tomatoes
1/3 to 1/2 cup jarred sliced hot cherry peppers, plus 0 to 3 tbsp brine, adjust to taste
3/4 cup heavy cream
1/2 cup grated Parmesan, plus more for serving
2 tbsp chopped fresh basil or parsley (optional)

Sliced bell peppers and onions with minced garlic on a cutting board on a home kitchen counter

Instructions

Boil the pasta. Bring a large pot of water to a boil. Add salt at about 1 to 2 tablespoons kosher salt per 4 quarts (1 gallon) of water. Cook rigatoni 1 to 2 minutes less than the package directs so it can finish in the sauce. Reserve 1 1/2 cups pasta water, then drain.
Sear the chicken. Meanwhile, heat a large skillet over medium-high. Toss chicken pieces with salt and pepper. Add olive oil, then sear chicken in a single layer until browned, about 3 to 4 minutes per side. Work in batches if needed so it browns instead of steaming. Transfer chicken to a plate.
Cook the peppers and onions. Reduce heat to medium. Add onion and bell peppers to the same skillet. Cook until softened and starting to pick up color, 6 to 8 minutes. Add garlic and cook 30 seconds.
Build the sauce. Stir in tomato paste, oregano, and smoked paprika. Cook 1 minute, stirring, until the paste darkens a bit. Pour in wine (or broth) and scrape up the browned bits. Add crushed tomatoes and cherry peppers. Simmer until slightly reduced and a little thicker, 8 to 12 minutes depending on your pan and tomatoes.
Finish with cream and chicken. Reduce heat to low. Stir in heavy cream until the sauce turns a warm, creamy orange-red. Add the chicken back in (and any juices) and simmer gently until the chicken is cooked through, 3 to 6 minutes. If you like numbers, aim for 165°F (74°C) in the thickest piece.
Toss with rigatoni. Add drained rigatoni to the skillet and toss. Add a splash of reserved pasta water as needed until the sauce is thick and glossy and clings to the ridges. Stir in Parmesan.
Taste and tune. Want more heat? Add another spoonful of cherry pepper brine. Want it a little richer? Add an extra splash of cream or a knob of butter. Taste for salt at the very end since Parmesan brings plenty of its own.
Serve. Serve hot with extra Parmesan. If you have bread, use it. This sauce deserves a clean-up crew.